Lentil Salad with Arugula and Kale
2/3 cup lentils (measured dry)
2.5-3 cups water
1/2 tsp sea salt
2 Tbsp lemon juice
2-3 Tbsp balsamic vinegar
10 cherry tomatoes, halved
2 cups arugula, chopped
2 cups kale, chopped
1/2 tsp garlic powder
1/2 tsp onion powder
Pinch of pepper
1 tsp olive oil
Rinse the lentils and add them to a pot with the 2.5 cups of water (you can add more later if needed). Bring water to a boil and cook lentils over medium heat. (Be sure to check at the 15-20 min mark to see if you need more water, then reduce heat to low-medium for the last 5-7 minutes until the water is evaporated). Total cook time is 25-30 minutes.
Once the lentils are cooked, transfer them to a mixing bowl. Add in all the other ingredients and mix. Taste test and add an extra pinch of salt and/or balsamic vinegar until the flavor is just right for you!
Picture and recipe adapted from: @bestofvegan on Instagram
Swiss Chard Dip
1 bunch Swiss chard
1/2 cup extra-virgin olive oil
1/2 cup tahini
1/2 cup lemon juice
1 Tbsp fennel
4 garlic scapes, finely chopped
salt to taste
optional: Toasted flatbread or kale chips for serving
Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.
Heat 1/4 cup oil in a large pot over medium-low heat. Cook the ribs and stems of the chard, stirring often and adding a splash of water if they start to brown, until tender, about 5–7 minutes. Add garlic scapes; cook about 1 minute. Add chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10–12 minutes total. Let cool.
Using your hands, squeeze excess liquid from mixture into a measuring glass. (You should have about 1/2 cup liquid.)
Place swiss chard mixture and 1 Tbsp cooking liquid in a food processor and add tahini, lemon juice, fennel and 1/4 cup oil. Season with salt and process, adding more cooking liquid if needed, until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.
Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread or kale chips.
Picture and recipe adapted from: https://www.bonappetit.com/recipe/swiss-chard-tahini-dip
1 Tbsp extra-virgin olive oil
2 garlic scapes
1 bunch kale, center ribs and stems removed, leaves torn
1 cup sauerkraut, drained
1/4 cup Greek yogurt
1 tsp hot sauce
salt to taste
4 slices sourdough or whole wheat bread
2 slices Swiss cheese
1/4 cup finely grated Parmesan
2 Tbsp butter
Heat oil in a medium saucepan over medium-low. Add garlic scapes and cook, turning occasionally. Add kale in handfuls, stirring often and letting each addition wilt before adding the next. Stir in 1/2 cup water. Increase heat to medium-high and bring to a simmer. Cook, tossing occasionally, until kale is tender and pan is dry (add more water as needed if kale needs more time), about 5 minutes.
Transfer kale to a medium bowl and stir in sauerkraut, yogurt, and hot sauce, and a pinch of salt.
Divide kale mixture between 2 slices of bread and top with both cheeses. Close sandwiches with remaining bread, then spread 1 Tbsp butter on top slices.
Heat pan over medium-low. Add sandwiches buttered side down and press down gently. Butter the other side of the sandwiches and cook, turning sandwiches once, until golden brown and cheese is melted, about 4 minutes per side. Transfer to a cutting board and cut in half before serving.
Picture and recipe adapted from: https://www.bonappetit.com/recipe/vegetarian-reuben
Recipe Share: Chard and Kale Pasta
2-3 Tbsp extra virgin olive oil
1 box whole wheat pasta
1/2 large red onion, thinly sliced
2 fennel bulbs, (tough outer layer removed and fronds reserved) thinly sliced
3 garlic scapes, finely chopped
2-3 pinches red pepper flakes
1/4 bunch chard, tough stems removed and roughly chopped
1/4 bunch kale, tough stems removed and roughly chopped
salt and pepper to taste
Bring a large pot of water to a boil.
Heat the olive oil in a large frying pan over low heat. Add the onion and cook gently for 5 minutes, or until the onions begin to soften.
Turn heat to medium, add the sliced fennel and saute gently for 6-8 minutes or until the fennel is tender and slightly caramelized. Add the garlic scapes and red pepper flakes and continue to cook, stirring frequently, for another minute or two. Turn off the heat.
When the fennel is almost cooked, add the pasta to the pot of boiling water and cook until al dente. Add the chard and kale to the pasta pot about 2-3 minutes before the pasta is done cooking.
Drain the pasta and greens thoroughly (reserving 1/2 cup of cooking water) and toss with the onion and fennel mixture in the pan, adding pasta water if necessary. Add juice from 1 lemon, season with salt and pepper, and serve immediately.
Add parmesan on top and serve.
Picture and recipe adapted from: https://www.abeautifulplate.com/pasta-fennel-kale-and-lemon/